Cupeta, also known as copeta, is a traditional Italian almond brittle from the Puglia region, especially popular in the Salento area during the Christmas season. Made with just a few simple ingredients — almonds, sugar, and lemon zest — this rustic sweet is crunchy, fragrant, and deeply rooted in Southern Italian tradition.
Similar to classic almond brittle, cupeta is actually a variation of giurgiulena, a dessert introduced to Southern Italy by the Saracens and widely prepared as early as the late 1200s. Simple yet irresistible, it’s a festive treat enjoyed both as a snack and as a dessert at the end of a meal.
Why Everyone Will Love This Recipe
- Authentic Italian tradition from Puglia
- Only a few ingredients, no special tools needed
- Naturally gluten-free
- Perfect for holidays and gifting
- Crunchy, aromatic, and addictive
What Is Cupeta?
Cupeta is a traditional Italian almond brittle whose name comes from the Arabic word qubbayt, meaning “sweet preserve.” Over the centuries, this dessert became a staple of Southern Italian pastry, especially during festive occasions.
In Salento bakeries, cupeta is traditionally made in three different versions, each defined by the type of almonds used:
- White cupeta: made with whole blanched almonds
- Ground cupeta: made with finely chopped blanched almonds
- Dark cupeta: made with whole almonds including the skin
All versions are based on a dry caramel technique that gives cupeta its signature crunch and amber color.
How to Store
Store the Puglian almond brittle at room temperature in an airtight container. It keeps well for up to 1 week.
How to Freeze
Freezing is not recommended, as humidity can affect the caramel’s texture.
Ingredients
How to Make Puglian Almond Brittle (Cupeta)
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To make cupeta at home, start with the dry caramel. Pour the granulated sugar into a wide, heavy-bottomed saucepan and place it over low heat. Let it melt slowly for about 10 minutes, gently swirling the pan occasionally — do not stir.
To make cupeta at home, start with the dry caramel. Pour the granulated sugar into a wide, heavy-bottomed saucepan and place it over low heat. Let it melt slowly for about 10 minutes, gently swirling the pan occasionally — do not stir.
Meanwhile, roughly chop the blanched almonds with a knife. Spread them on a baking tray lined with parchment paper and toast them in the oven for a few minutes, until lightly golden.
Transfer the toasted almonds to a cutting board, add the grated lemon zest, and mix well to distribute the aroma evenly.
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Meanwhile, roughly chop the blanched almonds with a knife. Spread them on a baking tray lined with parchment paper and toast them in the oven for a few minutes, until lightly golden.
When the caramel reaches a deep amber color, add the chopped almonds to the saucepan.
Stir quickly with a spatula until the almonds are fully coated with caramel.Once everything is evenly combined, turn off the heat immediately.
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Transfer the toasted almonds to a cutting board, add the grated lemon zest, and mix well to distribute the aroma evenly.
Lightly grease a steel tray with a thin layer of extra virgin olive oil, using a sheet of kitchen paper. Pour the hot almond mixture onto the prepared tray.
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When the caramel reaches a deep amber color, add the chopped almonds to the saucepan.
Shape it into a rectangle about 1.5cm thick, then flatten the surface using a meat mallet or the bottom of a glass. Let it cool completely. Once fully set, break the cupeta by hand or cut it with a knife into irregular pieces.
Arrange the cupeta on a serving platter and enjoy.
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